Characterization of preparation parameters for improved screw pressing of crambe seed

Transactions of the American Society of Agricultural Engineers

Volumn 45, Issue 4, 2002, Pages 1029-1035

  Singh, Krishna K ^a   Wiesenborn, Dennis P ^b   Kangas, Nancy ^b   Tostenson, Kristi ^b  

^a CENTRAL INSTITUTE OF AGRICULTURAL ENGINEERING   (India)

^b North Dakota State University   (United States)

Author keywords

Cooking; Cooking index; Crambe; Kinetic model; Oilseed processing; Screw pressing

Indexed keywords

MOISTURE; OILS AND FATS; PRESSURE EFFECTS; PROTEINS; SOLVENT EXTRACTION; THERMAL EFFECTS; VACUUM;

SCREW PRESSING;

SEED;

KINETICS; OIL; SEED;

EID: 0036665528     PISSN: 00012351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

1. AACC. 1983. Methods 30-25. In Approved Methods of the American Association of Cereal Chemists, 44-19. St. Paul, Minn.: American Association of Cereal Chemists.
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11. Wiesenborn, D., R. Doddapaneni, K. Tostenson, and N. Kangas. 2001. Cooking indices to predict screw press performance for crambe seed. J. American Oil Chemists Society 78(5): 467-471.